Please use this identifier to cite or link to this item:
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage
Authors: Ogunremi, Omotade Richard
Freimüller Leischtfeld, Susette
Miescher Schwenninger, Susanne
et. al: No
DOI: 10.1016/j.ijfoodmicro.2022.109563
Published in: International Journal of Food Microbiology
Volume(Issue): 366
Issue: 109563
Issue Date: 5-Feb-2022
Publisher / Ed. Institution: Elsevier
ISSN: 0168-1605
Language: English
Subjects: Lactic acid bacteria; MALDI TOF mass spectrometry; Cereal-based fermentation; Exopolysaccharide
Subject (DDC): 664: Food technology
Abstract: MALDI-TOF MS is a technique for high-throughput characterization of foodborne microbiota, however, its application for studying African traditional fermented foods is limited. A total of 164 out of 220 lactic acid bacterial (LAB) isolates from Kunu-zaki were identified using MALDI-TOF MS, with 100% identity of representative strains compared to 16S rRNA gene sequencing. MALDI-TOF MS profiling combined with 16S rRNA gene sequencing revealed a total of 15 LAB species in Kunu-zaki, where the most predominant species were Lactiplantibacillus plantarum (40.46%), Weissella confusa (27.27%), and Pediococcus pentosaceus (15.00%). Phenotypic screening of all isolates revealed strains of W. confusa (57), Lactiplantibacillus sp. (9), Companilactobacillus musae (1), Ligilactobacillus saerimneri (1) and Leuconostoc citreum (1) that are capable of producing dextran and/or fructan. Dextransucrase genes were detected in all EPS-producing strains by PCR. Weissella confusa YKDIA1 and YKDIA4 produced 11.93 and 11.70 g/L dextran from millet-sorghum flour hydrolysate-sucrose, respectively. Kunu-zaki produced using W. confusa YKDIA1 had high water holding capacity (100%) and viscosity ranging from 49.46–139.24 mPas. In this study, MALDI-TOF MS adequately revealed the LAB species composition in Kunu-zaki in a high-throughput strategy and further, the dominant occurrence of EPS-producing LAB strains and their potentials to influence the rheological properties of Kunu-zaki were demonstrated.
Fulltext version: Published version
License (according to publishing contract): CC BY 4.0: Attribution 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
File Description SizeFormat 
2022_Ogunremi-etal_MALDI-TOF-MS-KunuZaki_VoR.pdfPublished Version2.31 MBAdobe PDFThumbnail
2022_Ogunremi-etal_MALDI-TOF-MS-KunuZaki.pdfAccepted Version947.13 kBAdobe PDFThumbnail

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.